Honey Serrano Balsamic Pickled Beets
2 lbs. small to medium sized beets, scrubbed, washed and trimmed
1 Tbsp. OWOC robust regional EVOO, your choice
2 cups OWOC Honey Serrano Balsamic Vinegar
Preheat the oven to 375° F. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place whole beets onto the baking sheet, drizzle with EVOO and enclose with another sheet of foil. Roast the beets for approximately one hour, depending on size. (If using large beets, it may take up to two hours for the beets to roast.) Check to see if beets are done by piercing them with a paring knife. If the knife slides into the center of the beet with little resistance, the beets are done.
Allow the beets to cool and then slip off the skins. (You can also use a paring knife to help peel them.) Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets into a glass jar with a lid and cover with two cups balsamic or enough to just cover. Refrigerate the beets for 24 hours and enjoy.